Sorpatel - Spicy Goan Pork Curry

This popular Goan curry is traditionally made with pork meat and various other organs like the liver, intestines, heart and tongue. Traditional recipes even call for pig blood! While the purists may disagree on this point, those of you that shuddered at the above ingredients can still make Sorpatel with just the meat and liver, and it would be just as tasty!

As with most Indian recipes, the ingredient list may look long and daunting, but once you have these items in your pantry it's just a case of 'a little of this and a little of that'! Also while the end flavors might be exotic and seem complex, the dish is often easy to cook if the recipe is carefully followed. So beginners, do not be put off, give Sorpatel a try! Once you get the 'hang of things,' you'll be experimenting with your combinations in no time.

Make Sorpatel a couple of days ahead of the time you want to eat it and refrigerate - it tastes even better with time! Sorpatel even freezes well! It is traditionally eaten on a bed of 'fat rice' - a thick-grained rice that is usually sold par-boiled in coastal, western India.